| | Directions |
- Preheat oven to 350 degrees F. Lightly butter a deep 2 1/2 qt. casserole dish.
- Bring a large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
- In a small saucepan, melt the butter. Stir into the macaroni.
- In a large bowl mix the cheeses.
- To the macaroni add the half and half, 1 1/2 C. the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper.
- Transfer to the buttered casserole. Sprinkle with the remaining shredded cheese and dot with the remaining butter. Bake until it's bubbly around the edges at 350°. Serve hot!
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| Ingredients | | - |  | 1 tablespoon vegetable oil |
| - | | 1 pound elbow macaroni |
| - | | 1 stick butter |
| - | | 1/2 cup shredded Muenster cheese |
| - | | 1/2 cup shredded mild cheddar cheese |
| - | | 1/2 cup shredded sharp cheddar cheese |
| - | | 1/2 cup shredded Monterey Jack cheese |
| - | | 2 cups half and half |
| - | | 1 cup Velveeta, cut inch small cubes |
| - | | 2 eggs, lightly beaten (large) |
| - | | 1/4 teaspoon seasoned salt |
| - | | 1/8 teaspoon black pepper |
| - | | 1 tablespoon butter |
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